Strawberry Ice Cream Meringue Bars

Directions

Step 1

Line a baking sheet with parchment paper. Pulse almonds and 2 tablespoons of the sugar in a food processor until almonds are finely ground. Set aside. In a large mixing bowl, beat egg whites and almond extract until soft peaks form. Gradually add remaining 1/4 cup plus 2 tablespoons sugar until stiff peaks form, and sugar is dissolved. Using a flexible spatula, fold in almond mixture. Spread the meringue on prepared pan into a rectangle approximately 8 x 11 x 1/2-inch thick. Smooth and square edges.

Step 2

Bake at 200F for 75-90 minutes, until meringue is a light ivory color and slightly crisp. Turn off the oven. Leave meringue in the oven with the door closed for 1 hour. Remove and cool completely.

Step 3

To soften ice cream, place containers in refrigerator for 20-30 minutes. Scoop ice cream onto baked meringue. Spread into an even layer. Return to freezer.

Step 4

Put chocolate chips into a heavy-duty zip-top plastic bag. Heat in microwave oven for 2 minutes, or just until chips begin to soften. Knead bag to completely melt chips. Snip about 1/8-inch off a bottom corner of bag. Drizzle chocolate onto ice cream in a zig-zag pattern.

Step 5

Cover with double layers of plastic wrap and return to the freezer until completely re-frozen (4 hours or overnight). To serve, cut into approximately 2 x 3-inch bars. Can be made up to 3 days ahead.